/Yogurt Maturation Tanks with Integrated Heat Exchanger
Yogurt Production
Yogurt Maturation Tanks with Integrated Heat Exchanger
The equipment receives previously pasteurized milk at inoculation temperature.
During fermentation, the jacket maintains a stable temperature.
Once the desired acidity point (pH) is reached, the system activates chilled water flow through both the jacket and the interior of the tubular agitator.
This maximizes the heat transfer area, rapidly stopping bacterial activity.
The blade design ensures the entire tank volume is cooled homogeneously at low rotational speeds, preserving the "firm" texture of the yogurt before it is sent to filling.
Achieve a yogurt with greater body and natural viscosity by carrying out post-fermentation cooling inside the same tank, avoiding the pumping of hot product that degrades the protein structure.
•Internal Recirculation Agitator: Functions as a dynamic heat exchanger, reducing cooling times by up to 40% compared to conventional static jackets.
•Viscosity Preservation: By eliminating the step through external plate heat exchangers for cooling, high shear stress that liquefies the yogurt ("curd breakage") is avoided.
•Dual Transfer Surface: The combination of wall jacket and thermal agitator ensures that no hot spots exist that would continue acidifying, ensuring flavor consistency.
•Drainable Sanitary Bottom: Geometric design that facilitates complete evacuation of the viscous product toward the progressive cavity pump, minimizing losses at the end of the batch.
